I brewed a munich dunkel lager about 6 months ago, it took 2nd place in dark lagers a couple months ago at a local SoCal homebrew comp. I ran out of keg space around new years and I thought itd be ok since weather was kin of cool. I'm tasting it right now and it still has the malty toasty, roasty aroma of Munich dunkel but has the taste of a sour brown very reminiscent of sour cherries almost has the sourness of a Supplication this was a total accident don't know if I can replicate this beer , has anyone had any experiences like this?
I dont have much of the beer left maybe about half gallon, other than leaving it out at room temp for about 3 months it's a basic Munich dunkel recipe based on classic styles all grain recipe
If you want to try to re-create it, rebrew the beer, ferment, then rack it back into that keg and see what happens.
I agree with Mac. Make the recipe again and put the beer you have left from the old batch with it in the fermenter.
There is actually a method called Solera in which you train a portion of new beer to be like an older beer. Here is a link. http://cambridgebrewing.com/blog/details/la-metodo-solera/
I do the same thing but with single barrels. When the flavor of the barrel is where I want it I draw out 5-15 gallons and top off the barrels with fresh worth that has gone through primary fermentation. The flavor changes slightly as I get less flavor from the barrel. I usually amend the recipe on the new wort to take this into account.
